Cookies!!!

My family loves cookies. But cookies from a bag or a box are not desirable to any of the other people that share my house (except Oreos. Oreos are always welcome... but not the birthday cake ones. Those are gross). What that means for me is that I have to make cookies. A lot. Now I do not have the time nor the energy to make a batch of cookies when the cookie fancy strikes Sweet and Charming or the Munchkins. So I make a bunch and freeze the unbaked dough in gallon bags. This way if someone wants a cookie or two all that has to be done is grab a few frozen cookie balls and throw them in the oven! I can be free of the kitchen in no time.

Not every cookie takes well to this approach. But here are a few of my favorites that I keep "in stock"-

Chewy Crinkle Molasses - makes about 18 cookies using my #30 disher
This is my #2 most requested cookie. (#1 is snicker-doodles,  but those are a family recipe that I am not ready to give to the internet)


1/2 cup butter softened
1/4 cup molasses
1 cup sugar
1 egg
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1 tsp powdered ginger
2 cups white flour
1/4-1/2 cup of raw demerara sugar (or large baker's sugar)


Cream the butter, sugar, and molasses on high. Add egg and mix well. Mix the spices, salt, baking soda, and flour in a separate bowl. Add the butter mixture and beat until incorporated.

Put remaining sugar on a plate and keep close at hand. Scoop dough and roll into balls with your hands. Then roll the ball in the sugar.

To bake: 350 degrees for 13-15 mins. Rotate them 3/4 of the way through for even baking. These cookies should be firm on the edges but soft in the middle. They firm up when they cool, so if they are firm when you get them out, they will be HARD when they cool.

To freeze: Put balls in a mini muffin tin (this makes sure they retain their shape and don't smoosh each other  It also keeps them from rolling about while in your freezer. I can't tell you how many times I've had a cookie dough rainfall when I put cookie sheets in there.... Place tin in the freezer until the dough is hard (about 10 mins). Then transfer to a bag and freeze. They will last a few months in the freezer. The longest we've done is about 3 months and they were still great! Follow baking instructions above adding a minute of baking time due to the freezing.


Heavenly Chocolate Chip- makes about 2 dozen with a #30 disher

1 cup butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups flour

1 tsp baking soda
1 tsp salt

1 Tbs instant coffee granules
2 cups chocolate chips (dark chocolate is the best for this recipe, but semi sweet is fine)

Cream the butter and sugars on high. Add egg one at a time and mix well. Add vanilla. Mix salt, baking soda, coffee, and flour in a separate bowl. Add the butter mixture and beat until incorporated. Fold in the chips.


To bake: Put dough balls in the fridge for 10-15 mins. This will help them stay gooey and soft after baking. Then put them in a 350 degree oven for 13-15 mins. Rotate them 3/4 of the way through for even baking.

To freeze: Put balls in a mini muffin tin. Place tin in the freezer until the dough is hard (about 10 mins). Then transfer to a bag and freeze. Follow baking instructions above adding a minute of baking time due to the freezing.



Dark Chocolate Peppermint Cookies-  makes about 2 dozen with a #30 disher


1 cup butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
3 tsp peppermint extract
2 cups all-purpose flour
2/3 cups cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups dark chocolate chocolate chips

Cream the butter and sugars on high. Add egg one at a time and mix well. Add peppermint. Mix salt, baking soda, cocoa, and flour in a separate bowl. Add the butter mixture and beat until incorporated. Fold in the chips.


To bake: Put dough balls in the fridge for 10-15 mins. This will help them stay gooey and soft after baking. Then put them in a 350 degree oven for 13-15 mins. Rotate them 3/4 of the way through for even baking.

To freeze: Put balls in a mini muffin tin. Place tin in the freezer until the dough is hard (about 10 mins). Then transfer to a bag and freeze. Follow baking instructions above adding a minute of baking time due to the freezing.



Hope you enjoy them!